Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish combining tender grilled chicken marinated in a sweet and spicy sauce with a creamy, tangy coconut lime drizzle. Served over fluffy jasmine or basmati rice and topped with fresh veggies and herbs, it offers a perfect balance of sweet, spicy, and citrusy flavors in a wholesome, easy-to-make dinner bowl.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- 1/2 tsp chili flakes (optional)
For the Coconut Lime Drizzle
- 1/2 cup canned coconut milk (full fat)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp sriracha or chili garlic sauce
- Pinch of salt
For Serving
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped
- Lime wedges
- Optional toppings: sliced cucumber, shredded carrots, green onion, avocado
Instructions
- Prepare the Marinade: In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, minced garlic, grated fresh ginger, lime juice, and optional chili flakes. Add the chicken pieces, coating them well with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Make the Coconut Lime Drizzle: In a separate bowl, combine the coconut milk, mayonnaise, lime juice, lime zest, sriracha, and a pinch of salt. Stir until smooth and well mixed. Cover and chill in the refrigerator until ready to serve.
- Grill the Chicken: Preheat a grill pan or outdoor grill to medium-high heat and lightly oil the grill grates or pan. Remove the chicken from the marinade and grill for 5–7 minutes per side, or until fully cooked and slightly charred. Once done, transfer to a plate and let rest for about 5 minutes before slicing.
- Prepare Rice and Assemble Bowls: Cook the jasmine or basmati rice according to package instructions; once cooked, fluff it with a fork. Divide the rice evenly into bowls, top with sliced grilled chicken, then drizzle generously with the chilled coconut lime sauce. Garnish with chopped cilantro, lime wedges, and your choice of optional toppings such as cucumber slices, shredded carrots, green onions, or avocado. Serve warm.
Notes
- Marinate the chicken for longer (up to 2 hours) if time allows for deeper flavor.
- The coconut lime drizzle can be made a day ahead and stored in the fridge.
- Use chicken thighs for juicier, more flavorful results, or breasts for a leaner option.
- Adjust the amount of chili flakes and sriracha to control spice level to preference.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftover grilled chicken and sauce can be refrigerated and enjoyed the next day.
